Ethiopian Injera Bread
This bread is a traditional part of any Ethiopian meal. Make it with 2 cups Teff flour, in place of the other flours, to make it completely traditional.
Recipe Categories:Breads and Muffins
Updated: Mon, 03/26/2018 - 4:08pm
- 1 cup all-purpose flour
- ½ cup sorghum flour
- ½ cup buckwheat flour
- 1 teaspoon salt
- 1 teaspoon rapid-rise active yeast
- 2½-3 cups warm water + more if needed
- 1 Tablespoon olive oil or vegetable oil
- Plain yogurt or cottage cheese
- Sift all dry ingredients into a large bowl. Add 2½ cups warm water and stir well. Cover bowl and set aside in a warm place for 6-12 hours. After fermentation has taken place batter should be bubbly and increased in volume.
- Grease a large skillet lightly with oil. Heat pan to medium-high heat.
- Give batter a gentle stir. Batter should be very runny. Add about ¼ cup warm water if mixture is too thick.
- Ladle ⅓ cup of batter into the pan. Pick the pan up and tilt it in a circular motion to spread the batter as thinly as possible in the pan. Cook for about 3 minutes. Flip and cook for another minute. Set aside and continue until all batter is used.
- Serve with all your favorite Ethiopian recipes. Garnish with plain yogurt or cottage cheese. Enjoy!